Mono Cliffs Inn’s Braised Lamb Shanks

With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.

November 25, 2015 | | Recipes

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Remove lamb and set aside. Strain and reserve the liquid. On the stove top, reduce the reserved liquid to the consistency of heavy cream and season. Return the shanks to the pot, reheat and serve. Photo by Pete Paterson.

Mono Cliffs Inn’s Braised Lamb Shanks

Serves

4

Prep Time

About ½ hour

Cook Time

Cook time about 3 hours. Finishing time about ½ hour.

Ingredients

  • 4 Ontario lamb shanks
  • 5-6 tbsp vegetable oil
  • salt and pepper
  • 1 carrot cut into large pieces
  • 1 onion cut into large pieces
  • 2 stalks celery cut into large pieces
  • 6 cloves garlic
  • 3 bay leaves
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 tsp whole black peppercorns
  • 1 small can tomato paste
  • 1 473 ml can dark beer
  • 2 L beef stock

Instructions

  1. Preheat oven to 350ºF.
  2. Heat oil in large pan over medium-high heat. Season lamb shanks liberally with salt and pepper. Sear on all sides until golden.
  3. Remove shanks and drain excess oil. Place carrot, onion, celery, garlic, bay leaves, thyme, rosemary and black peppercorns into large roasting pot.
  4. Place browned lamb on vegetables and apply tomato paste to shanks.
  5. Pour in beer and beef stock around shanks without dislodging tomato paste.
  6. Bring to a gentle simmer over moderate heat. Tightly cover with aluminum foil and place in preheated oven.
  7. Braise for three hours or until meat can easily be pulled away from bone.
  8. Remove lamb and set aside. Strain and reserve the liquid. On the stove top, reduce the reserved liquid to the consistency of heavy cream and season. Return the shanks to the pot, reheat and serve.

About the Author More by Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

Related Stories

“I feel when you do dishes people know, you really have to do them well,” says chef Jeffrey VandenHoek, shown here with his wife Kelsey, who was also a cook at Mono Cliffs until recently. Photo by Pete Paterson.

Cooking with Jeffrey Vandenhoek: Braised Lamb Shanks

Nov 25, 2015 | Tralee Pearce | Back Issues

“I feel when you do dishes people know, you really have to do them well.”

Mono Cliffs Inn

Mono Cliffs Inn

May 15, 2013 | In The Hills | Dining Out Guide

Situated in one of the most scenic stretches of the Bruce Trail, next to the Mono Cliffs Provincial Park the Inn has become a mecca for lovers of food and Australian Wines.

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